Cheese Soup with Salmon

Ingredients for Making Cheese Salmon Soup

  1. Water 1 liter
  2. Salmon fillet 300 grams
  3. Potato 4 pieces (medium)
  4. Onion 1 piece
  5. Carrot 1 piece
  6. Processed cheese (soft) 400 grams
  7. Olive oil 10 milliliters
  8. Pine nuts 3 tablespoons
  9. Salt 1 teaspoon
  10. Fresh dill 1 bunch
  11. Ground black pepper 1 tablespoon
  • Main ingredients Salmon, Potato, Onion, Carrot, Cheese
  • Serving 4 servings


Saucepan with a lid, frying pan, spatula, kitchen knife, cutting board, grater, ladle, tablespoon, knife for cleaning vegetables.

Making cheese soup with salmon:

Step 1: Prepare the salmon filet.

Rinse the salmon fillet thawed at room temperature with cool water and separate it from the skin. Cut the peeled fish flesh into medium-sized cubes.
Important: if you didn’t take the finished filet, but decided to cut the fish yourself, in the end, be sure to probe the filet with your fingertips, removing the bones stuck in the pulp with tweezers.

Step 2: Prepare the potatoes.

Peel the potatoes, rinse thoroughly and cut into medium-sized cubes, about the same as the salmon fillet crumbled before.

Step 3: Prepare the dill.

Rinse the dill with warm water, cut the thick stems, and chop the rest into small pieces.

Step 4: Cook the roast.

Rinse the carrots and onions. Peel the skin from carrots, peel off the onion. Cut the vegetables into small pieces (carrots can be chopped with a grater).
Heat olive oil in a pan and fry the onion in it until transparent. Then add the carrots to the onion and simmer the vegetables over medium heat for several minutes until they are softer. At the end, add peeled pine nuts to the onions and carrots and cook for a couple more minutes. Then remove from heat and set aside for now.

Step 5: Cook the cheese soup with salmon.

Simultaneously, as you begin to cook the roast, boil water in a pan and dissolve the melted cheese in it. To do this, add cheese in small portions, stirring the broth all the time.
After the cheese, pour the pieces of potato into the soup and cook them until cooked.
Once the potatoes are softer, add the onions and carrots fried with pine nuts to the soup. Shuffle.

Immediately after the fried vegetables, add pieces of salmon fillet to the soup. Pepper, salt and bring to a boil again. Cook more 5-7 minutes until the potatoes are ready.
Pour dill into the prepared soup. Then remove the pan from the heat, cover it with a lid and let stand 5-10 minutes, and then hot cheese soup with salmon can be served!

Step 6: Serve the cheese soup with salmon.

Serve cheese soup with salmon for lunch immediately after cooking. For beauty, you can add slices of fresh dill or thin slices of lemon to the brew already laid out on plates, for those who like a sour taste. No refueling is necessary, the cheese broth itself is very rich and tasty. But a couple of slices of bread or a warm homemade bun will not hurt.
Enjoy your meal!

Recipe Tips:

- You can cook this soup not only from salmon, but also from any other red fish fillet.

- Instead of cream cheese, you can use cream.